French young squab pigeon – Pigeonneau

The pigeonneau is a true French delicacy in haute gastronomy. It is prized for its tender meat and refined flavor. The most well-known variety is the Anjou pigeon from the Loire region.

Breeding young pigeons is highly specialized work that requires great care and precision. This takes place on farms with aviaries, where the pigeons are able to fly. Several pairs are housed in one aviary, each with their own nest. On average, one pair raises about 14 young pigeons per year.

After hatching, the young squab is fed its parents with “pigeon milk,” which is produced in the crop for 8 to 10 days. The parents then gradually begin feeding them grains. When the young pigeons reach 28 days of age, they are separated from their parents.

The pigeons are slaughtered at approximately 30 to 32 days of age. At this stage, they are not yet able to fly. Most pigeons are marketed at a weight ranging from 400 to 600 grams.

Inquire about our range >>